1/2 cup lentils
1 (1.5 ounce) packet MBT vegetable broth or any type
    of dehydrated vegetable broth mix, such as Knorr
1 large onion, sliced
1/4 cup olive oil
1/2 cup walnuts, chopped in food processor
Whites of 2 hardboiled eggs
Salt and pepper, to taste
Parsley (for garnish)
Cherry tomatoes and/or sliced black olives
Bagel chips

Combine lentils and MBT or other vegetable broth mix in a medium saucepan and cover with water. Heat until all liquid is absorbed and lentils are well-cooked, stirring often.

In a separate skillet, fry onion in oil. Place all ingredients (except parsley, tomatoes, olives and chips) in food processor and pur?. Pack into a 4-cup mold and chill overnight.

Garnish with parsley, cherry tomatoes and/or sliced black olives, if desired. Serve with bagel chips.

Makes 20 to 25 small appetizer servings.